Spicy Vegan Thai Peanut Ramen
Ingredients
- 2 Teaspoons Olive oil
- 3 Cloves Garlic, chopped
- 1 Teaspoon Ginger, grated
- 1 Teaspoon Green curry paste
- 4 Cups Vegetable broth, divided
- 1 Can (13oz.-14oz.) Coconut milk, full fat
- 1/2 Cup Peanut butter, natural or organic
- 2 Tablespoons Soy sauce
- 2 Tablespoons Agave syrup
- Juice of 2 Limes
- 12 Ounces Ramen noodles
Preparation
Heat olive oil in a large pot over medium-high heat, add chopped garlic and grated ginger, and sauté for 1-2 minutes until garlic is cooked, reducing heat as needed.
Add curry paste and stir into the garlic and ginger mixture, cooking for another minute.
Add 3 cups of vegetable broth and coconut milk, stir to combine, then reduce heat to low and simmer.
In a medium bowl, whisk together the remaining cup of broth and peanut butter.
Add the peanut butter mixture to the pot and whisk to combine.
Add soy sauce, agave syrup, and lime juice, then simmer on low for 5-10 minutes to develop flavors. Taste and adjust seasonings as needed.
Add ramen noodles to the pot and simmer according to package directions, usually for 1-2 minutes.
Serve immediately.
Tips
Whisking the peanut butter with broth first makes it easier to incorporate.
Optionally add vegetables, tofu, or other desired ingredients when serving.
Top with cilantro and chopped peanuts.
